BOSTON CEEAM CAKE.
Mrs. E. S. Chesebrough.
One pint of water, one-half pound butter, three-fourth
pound flour, ten eggs ; boil the butter and water together;
stir in the flour when boiling ; when cool, add the eggs,
and soda the size of a pea ; drop by the spoonful on a
buttered baking pan, leaving space so that the cakes will
not touch when risen. Bake in a very quick oven about
ten minutes. When cold, make an incision at the side
and fill with the following cream : Six gills of milk, one
and one-half cups flour, two cups sugar, six eggs; beat
the flour, sugar and eggs together and stir into the milk
while boiling. Flavor with the rind of a lemon.
CUSTAED CAKE.
Mrs. James P. Clarke.
Two cups sugar, six tablespoons melted butter, six eggs
beaten separately, two and one-half cups flour, one-half
cup milk, one teaspoon soda, two teaspoons cream tartar.
Custard for the Same. — One-half pint milk, two
eggs, sweeten to taste, flavor with vanilla; bake on pie
plates, and put custard between as jelly cake.
CUSTARD CAKE.
Mrs. F. M. Cragin.
Three eggs, one cup of sugar, two cups of flour, two tea-
spoons of melted butter, one teaspoon of cream tartar, one-
half teaspoon of soda dissolved in two taMespoons of milk.
Custard. — One egg, one-half cup of sugar, flavor with
lemon ; one-third cup of flour, beat and put it in one-half
356
THE HOME COOK BOOK.
pint of milk. Cook in a pail or pitcher set in boiling
water until it thickens ; when the cakes are cold, split and
put this in. The above is enough for two cakes. This
"cake can be baked in layers.
OEANGE CAKE.
Mrs. S. W. Cheever, Ottawa, 111.
Beat the whites of three and the yolks of five eggs sep-
arately ; stir to a cream ; two cups sugar, one-half cup
butter; add one-half cup cold water, two and one-half
cups flour✪ Custard Cake with two teaspoons baking powder, grated rind
of one orange and all the juice (except about one table-
spoon), stirred into the cake. Bake in two square tins.
Frosting. — Whites of two eggs, two small cups sugar,
with a tablespoon of the orange juice sved from the cake.
When the cake is cold, join them with this frosting and
frost the tops.
OEANGE CAKE.
Mrs. A. M. Gibbs.
Two cups flour, one of corn starch, one tablespoon bak-
ing powder, one teaspoon of extract of lemon, one tea-
spoon of vanilla mixed with the flour and put all through
the sieve together ; one cup of butter, two cups of sugar
stirred to a cream; add one teacup of milk and one-half
of above ingredients ; stir well, and add the whites of
seven eggs well beaten, and then the rest of the flour mix-
ture. Bake in jelly tins.
The Jelly. — Whites of two eggs, one cup of pulver-
ized sugar, juice and grated pulp of two oranges ; meringue
top adds to its appearance when piled on quite high.
VALUABLE RECIPES.
357
LEMON HONEY CAKE.
Home Messenger, Detroit.
Two cups of sugar, two-thirds of a cup of butter, one
cup of milk, one cup of corn starch, three cups of flour
three teaspoons baking powder ; rub the butter and sugar
to a cream, then add the milk; lastly, the whites of eight
eggs✪ Lemon Honey Cake beated to a stiff froth, then the corn starch and flour,
to which has been added the baking powder. Bake in
jelly tins.
Page 140 · 4 recipe records on this page
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
BOSTON CREAM CAKE.
Mrs. E. S. Chesebrough.
One pint of water, one-half pound butter, three-fourth pound flour, ten eggs ; boil the butter and water together; stir in the flour when boiling ; when cool, add the eggs, and soda the size of a pea ; drop by the spoonful on a buttered baking pan, leaving space so that the cakes will not touch when risen. Bake in a very quick oven about ten minutes. When cold, make an incision at the side and fill with the following cream : Six gills of milk, one and one-half cups flour, two cups sugar, six eggs; beat the flour, sugar and eggs together and stir into the milk while boiling. Flavor with the rind of a lemon.
CUSTARD CAKE.
Mrs. James P. Clarke.
Two cups sugar, six tablespoons melted butter, six eggs beaten separately, two and one-half cups flour, one-half cup milk, one teaspoon soda, two teaspoons cream tartar.
Custard for the Same. — One-half pint milk, two eggs, sweeten to taste, flavor with vanilla; bake on pie plates, and put custard between as jelly cake.
CUSTARD CAKE.
Mrs. F. M. Cragin.
Three eggs, one cup of sugar, two cups of flour, two teaspoons of melted butter, one teaspoon of cream tartar, onehalf teaspoon of soda dissolved in two tablespoons of milk.
Custard. — One egg, one-half cup of sugar, flavor with lemon ; one-third cup of flour, beat and put it in one-half
pint of milk. Cook in a pail or pitcher set in boiling water until it thickens ; when the cakes are cold, split and put this in. The above is enough for two cakes. This "cake can be baked in layers.
ORANGE CAKE.
Mrs. S. W. Cheever, Ottawa, 111.
Beat the whites of three and the yolks of five eggs separately ; stir to a cream ; two cups sugar, one-half cup butter; add one-half cup cold water, two and one-half cups flour with two teaspoons baking powder, grated rind of one orange and all the juice (except about one tablespoon), stirred into the cake. Bake in two square tins.
Frosting. — Whites of two eggs, two small cups sugar, with a tablespoon of the orange juice saved from the cake. When the cake is cold, join them with this frosting and frost the tops.
ORANGE CAKE.
Mrs. A. M. Gibbs.
Two cups flour, one of corn starch, one tablespoon baking powder, one teaspoon of extract of lemon, one teaspoon of vanilla mixed with the flour and put all through the sieve together ; one cup of butter, two cups of sugar stirred to a cream; add one teacup of milk and one-half of above ingredients ; stir well, and add the whites of seven eggs well beaten, and then the rest of the flour mixture. Bake in jelly tins.
The Jelly. — Whites of two eggs, one cup of pulverized sugar, juice and grated pulp of two oranges ; meringue top adds to its appearance when piled on quite high.
LEMON HONEY CAKE.
Home Messenger, Detroit.
Two cups of sugar, two-thirds of a cup of butter, one cup of milk, one cup of corn starch, three cups of flour three teaspoons baking powder ; rub the butter and sugar to a cream, then add the milk; lastly, the whites of eight eggs beated to a stiff froth, then the corn starch and flour, to which has been added the baking powder. Bake in jelly tins.
Records on this page
Custard CakeOrange CakeBoston Cream CakeLemon Honey Cake